Lasagna Class at Annandale a Hit with Students

On Monday, February 17, eight culinary students and one NOVA administrator participated in a lasagna making class in the CM kitchen at the Annandale Campus. Students Cole Van de Vijver, Jason Phillips, Mickey Holland, Thurreya Kent, Rick Cazares, Dominique Wahesh, Daniel Gonzalez, and Alexandra Mazea, along with NOVA Program Specialist Jeffrey Sager, spent their Monday evening learning how to make a variety of classic delectables. This class featured instruction on how to make a variety of Italian delights, which included rosemary and garlic foccicia, Caesar salad with Caesar dressing, Bolagnaise sauce, ricotta and spinach filling, and of course, the lasagna. Chef Mike Herbert organized this event, and the students eagerly pitched in. The attendees only needed to bring certain food items to participate, which Chef Mike donated to the NOVA Food Bank the next day.
Everyone learned firsthand how to knead, proof, and bake the foccacia, how and why to blend the ingredients in what order for the Caesar dressing, how to reduce the acidity of tomato sauces without sugar, and how to layer a lasagna so it doesn’t fall apart when cut. Once everything was prepared and cooked, everyone enjoyed a wonderful Italian style feast worthy of any restaurant in the area. Many expressed how they couldn’t wait to recreate what they learned for their family and friends. Besides the knowledge they gained, the students also felt good about being able to help others in need.